Greek Potato Salad

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg potato (s), waxy small ones
  • 1 cucumber (s)
  • 0.5 ½ bunch thyme
  • 0.5 ½ bunch marjoram
  • 500 g yourt, Greek
  • 2 tablespoon olive oil
  • 4 tablespoons milk
  • 10 tomato (s) (vine tomatoes)
  • 1 onion (s)
  • 1 clove garlic
  • 200 g sheep cheese
  • salt and pepper
Greek Potato Salad
Greek Potato Salad
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Instructions

  1. Cook the jacket potatoes for 20 minutes. Let cool a little, peel and cut into slices.
  2. Mix the yoghurt with the oil and milk. Grate 1/2 cucumber into the yogurt. Chop the garlic and onion and add them. Dice the rest of the cucumber and the sheep`s cheese and add to the yogurt with the potato slices. Rub the thyme and marjoram off the stalks and, if necessary, chop them, if the leaves are still too big, then add to the salad. Season well with salt and pepper.
  3. Quarter the tomatoes and fold in just before serving!

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